Kim chee #3

Yield: 1 servings

Measure Ingredient
4 pounds Chinese celery cabbage (napa cabbage)
¼ pounds Chinese white radish
2 cans (small ones) flat anchovies
4 larges Cloves garlic
3 \N Scallions (including tops)
¼ cup Salt
4 tablespoons Hot pepper flakes
2 tablespoons Cayenne pepper

PREPARATION: Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into ½-inch by 2-inch slices.

Cut the radish into equal pieces and then into ½-inch slices.

Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths.

Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot tightly and allow to stand for 2 days at room temperature. This Kim Chi will keep for 2 weeks if refrigerated in a tightly covered jar.

SOURCE: Oriental Cooking

Shared by Cate Vanicek

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